To call The Body Shop a mere skin and body care store is to miss half of what makes it special. Late founder Dame Anita Roddick was a pioneer for ethical business practices; upon opening her first store in Brighton, England, in 1976, she developed company values such as "Defend Human Rights" and "Protect The Planet." She somehow balanced principles and profit, partnering in global campaigns with UNICEF, Greenpeace, Amnesty International, and the United Nations, all while ultimately expanding her brand into 2,500 locations in over 60 international markets. After her death in 2007, then-British Prime Minister Gordon Brown said, ?She campaigned for green issues for many years before it became fashionable to do so and inspired millions to the cause by bringing sustainable products to a mass market. . . . She was an inspiration.?
Indeed, the Body Shop exhibits an eco-friendliness and social consciousness that's hard to come by in a company of its size. Its products have been fair-trade since 1987, and its Against Animal Testing movement led to an EU-wide ban of animal testing of cosmetics. The products are made from ingredients harvested from around the world: shea butter from Ghana goes into body scrubs and butters, and Indian artisans craft wooden massagers and tote bags that are screenprinted by hand. But all that isn't to say the company's production practices overshadow its final products. Skincare treatments such as the brand?s iconic body butters, facial products, and gift collections often appear in Allure, Marie Claire, Lucky, Seventeen and other national publications.
For more than 60 years, Kwal Paint's team has designed colors to complement almost any décor, continually refreshing the palette of more than 1,600 shades to reflect trends and advancements in interior decorating. To wit: EnviroKote paints are made from eco-friendly, raw materials and contain no VOC. Additionally, online virtual color-visualizing applications help homeowners realize the abode of their dreams. As ever, the knowledgeable staff is on hand to guide customers through common issues such as blistering or how to revamp garden gnomes stuck in last season's styles.
Back in the '80s, winemaking was just a hobby for artist and wine enthusiast Jim Fish. Today, some of his original hobby casks still serve as a reminder of how far he's come, as they stand surrounded by hundreds of gallons of newer wines. At Anasazi Fields Winery, Fish focuses on table wines made from locally-sourced fruits and berries such as plum, apricot, blackberry, and peach. And despite being fruit wines, they're dry and multi-faceted, a far cry from the sweet varietals some might imagine when they hear fruit wine.
The winery is open throughout the year, beckoning visitors inside for tastes and tours, events, or to buy a bottle, sold on the premises. Orchards and vineyards surround the property, all watered by a spring-fed irrigation system that dates back more 1000 years when Anasazi people farmed the valley.
At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.:m]]At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.
Anna and Sancho Soeiro operate their Canyon Road café five days a week, serving organic fare largely sourced from local farmers’ markets. Dish n' Spoon Cafe's menu spans soups, salads, and sandwiches (made with chicken-curry salad, for example, or roast beef and horseradish), and caters to the noncarnivorous with veggie burgers and veggie lasagna. The café itself is housed in what was a one-room grocery store for 70 years; after moving in, the Soeiros decided to reflect the welcoming environment and community loyalty it represented in the repurposed space.
Cubbies of knickknacks, sculptures, and other gewgaws and gifts line the walls, creating an atmosphere of cozy, quaint chaos. The faces of frequent customers smile from a Star Wall of pictures, and kids chomp organic PB&J or grilled-cheese sandwiches before running off to play in the restaurant’s special kids’ corner. A Santa Fe Reporter write-up notes some of the café's Santa Fean charms—"quirkily mismatched" plates and silverware, and a patio where patrons can sprinkle sunshine and shredded clouds on their meals.
New Mexican correspondent Rob De Walt describes how, in 2009, Mayor David Coss declared August 14 Dish n’ Spoon Day in honor of the Soeiros’ consistent dedication to volunteer work and community service—they've been involved in historic preservation, the Buckaroo Ball, and a court-appointed advocate program for survivors of juvenile abuse or neglect. Every Monday, Dish n’ Spoon runs on a pay-what-you-can price structure, allowing patrons to live within their means or finally use that stash of leprechaun gold that banks refuse to convert to U.S. dollars.
Pecos Flavors Winery opened fairly recently—in 2004, originally just as a Roswell-based tasting room—but it brims with New Mexico history. The facility's current tasting room, for instance, takes on the identity of a southern New Mexico ranch. Its bar is a century old, plucked from Hondo Valley. Nearby, a statue of Billy the Kid keeps watch, staring grudgingly at anyone who spills their glass.
Befitting its state pride, Pecos has an extensive selection of New Mexican wines. More than 80 different blends of regional wine populate the Pecos collection, including the winery's own varietals grown at a pair of Chaves County vineyards. Pecos offers a number of other New Mexico products, too, such as coffee, sauces, and chocolates, as well as beers gathered from in-state breweries.